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Lime Scallop Salad
Courtesy of National Seafood Institute
Servings: 4
Prep Time: 4 Min.
Cook Time: 8 Min.
What you need:
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1 lb. sea scallops
1 clove garlic, minced
1 Tbsp. vegetable oil
1/4 c. water
1/4 c. lime juice
1 tsp. grated lime zest
1/4 c. green onions, chopped
1/4 c. fresh mint, chopped
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper, freshly ground
1 ripe avocado, diced
Bibb or Boston lettuce
What to do:
1. In a covered saucepan, gently poach scallops with garlic, vegetable oil and water for 3 to 4 minutes, turning once.
2. Using a slotted spoon, remove scallops to a ceramic or glass bowl.
3. Rapidly boil down liquid in pan to about 1/4 c. Cool and combine this liquid with remaining ingredients, except avocado and lettuce. Pour over scallops in bowl. Refrigerate for 1 to 2 hours.
4. Just before serving, peel and dice avocado. Toss gently with the scallops. Serve on the lettuce garnished with additional mint sprigs.
Serve with:
Boston Lettuce

Bakery Croissants

Sliced Strawberries
Wine pairings:
Sauvignon Blanc, Sancerre, Chardonnay
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